Wasabi Salmon Cakes
Elevate your appetizer game with these flavorful Wasabi Salmon Cakes, a perfect fusion of zesty heat and savory delight. Made with tender flaked salmon, crispy panko breadcrumbs, and a lively mix of green onions, fresh cilantro, and grated ginger, these cakes are bursting with fresh, vibrant flavors. The secret lies in the wasabi-infused sauce, which adds just the right touch of spicy kick, balanced by creamy mayonnaise and a hint of soy sauce. Lightly coated in golden breadcrumbs and pan-fried to perfection, these salmon cakes are irresistibly crunchy on the outside and moist within. Quick and easy to prepare in just 30 minutes, they’re ideal for weeknight dinners, dinner parties, or as a shareable appetizer. Serve them warm with lemon wedges for a bright, citrusy twist that complements their bold flavors. Whether you’re craving something bold and unique or searching for a crowd-pleasing seafood recipe, these Wasabi Salmon Cakes are sure to impress!
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Recipe Information
Ingredients
- 400 grams cooked salmon (flaked)
- 120 grams panko breadcrumbs
- 3 stalks green onions (finely chopped)
- 2 tablespoons fresh cilantro (chopped)
- 1 piece large egg
- 2 tablespoons mayonnaise
- 1 tablespoon soy sauce
- 1.5 teaspoons wasabi paste
- 1 teaspoon fresh ginger (grated)
- 3 tablespoons vegetable oil (for frying)
- 4 pieces lemon wedges (for serving)
Instructions
In a large mixing bowl, combine the flaked cooked salmon, 90 grams of panko breadcrumbs, green onions, and chopped cilantro.
In a separate small bowl, whisk together the egg, mayonnaise, soy sauce, wasabi paste, and grated ginger until smooth.
Pour the wet mixture into the salmon mixture and gently fold together until fully combined.
Form the mixture into 8 evenly-sized patties, about 2 inches in diameter. If the mixture is too wet to handle, add additional breadcrumbs (1 tablespoon at a time) until the consistency is manageable.
Spread the remaining 30 grams of panko breadcrumbs on a plate. Lightly coat each salmon cake in the breadcrumbs, pressing gently to adhere.
Heat the vegetable oil in a large nonstick frying pan over medium heat. Once the oil is hot, carefully add the salmon cakes in a single layer, leaving space between each one.
Fry the salmon cakes for 3-4 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
Serve the Wasabi Salmon Cakes warm with lemon wedges on the side for a zesty finish.
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.1 g | 160% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 2052 mg | 89% | |
| Total Carbohydrate | 114.9 g | 42% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 14.2 g | ||
| Protein | 114.5 g | 229% | |
| Vitamin D | 58.0 mcg | 290% | |
| Calcium | 178 mg | 14% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1882 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
